Yeast composition and method of making same.



ELIAS HELLER, OF LOS ANGEI QIES, GALIFOERIA.

YEAST COMPOSITION AND METHOD OF MAKING No Drawing.

To all whom it may concern:

Be it known that I, ELIAS I'IELLER, a subject of Nicolas II, Czar of Russia, residing in the city of Los Angeles and State of California, have invented a new and useful Yeast Composition and Method of Making Same, of which the following is a specification.

My composition consists of the following The process of making the composition of matter to be known as dry yeast for baking from the ingredients above specined 18 as follows, viz:-Place the water, hops, figs,-

raisins and malt into a pan, put the pan upon the fire, and boil until about half a gallon or" the mixture remains in the pan.

Strain the mixture through a suitable strainer to remove the bulls, seeds, and the like, and again heat the liquid to boiling. As soon as the mixture boils, add the flour, mix thoroughly by agitation for seieral minutes, then put into a cool place, and allow the mixture to remain until cold. Add the yeast, mixed with a sufficient amount of warm water to produce a milky liquid and put the said. mixture into a warm place for 24 hours, thus allowing it to ferment sufficiently. Add the corn flourand Wheat bran and knead the mixture into a firm dough, rolling it until one half inch thick, cut it into medium size pieces, put the said pieces in a warm place allowing each side an equal opportunity to dry by turning them from one side to another, at frequent intervals, for a period of eight (8) days and then the product is ready for use.

The method of using or applying this dry yeast for baking is as follows, to wit: For twelve (12) pounds of flour take one and a half ounces of my product, put it in warm water and leave itfor an hour to soften; add two (2) pounds of flour and make a loose sponge dough of it; put it in a warm Specification of Letters Patent.

Patented star. as, rare.

Application filed February 11,1915. Serial No. 7,521.

place for three or four hours; remaining ten (10) pounds of the mixture. into a dough, hours, knead the dough once more, leave it for another hour and then the finished dough is ready for the oven.

My yeast product need not be kept on ice and may be kept in ture for any len th then add the flour, knead of time without losing its qualities or e ect upon the dough; it is healthier as it contains the elements of only pure and healthy products; it is more economical for the reason that it is stronger and a smaller quantity of my yeast product is necessary to produce a larger quantity of dough. The dough made with my yeast tastes better as some of the constituent ele ments of this composition, not only assist in fermentation of the dough, but also flavor it, and it is a new and essential improvement over all the yeasts for baking now in existence.

. I claim leave for two (2) any reasonable temperal. The herein described compositionof matter, containing the dry reaction products of water, hops, gs, raisins, malt, flour, yeast, corn flour, wheat bran, substantially as described and for the purpose specified.

2. The herein described composition of matter containing the dry react-ion products of water one gallon, hops two ounces, figs four ounces,.raisins four ounces, malt eight ounces, flour one and a half pounds, yeast three ounces, corn flour four pounds, wheat bran one and a half pounds, substantiaiiy as described.

3. A process of making a yeast product suitable for bread raising which comprises boiling a mixturecontaining water. he 5, figs, raisins, and malt, straining the liquid,-

adding flour thereto, agitating and cooling, adding yeast and nmintaining the mixture at a temperature at which said yeast will act, adding corn flour and Wheat ing the mass, and thereafter drying the mixture at a temperature below that which would injure the yeast.

4. A process of making a yeast compound which comprises boiling a mixture oi 1 gallon of water, 2 ounces oi hops, 4 ounces of figs, four ounces of raisins, and 8 ounces of malt, until about half a gallon of the mixture remains, straining the mixture, adding 1?; pounds of flour to the liquid while at a boiling temperature, and thoroughly mixing bran and mix- Hm; at which veast would be destroyed, and tially as described.

4 pounds of com Hour and 1?; pounds of the some, Fooling to a temperature below tore too 30W to injure the yeast, substanadding; 3 ounces of yensfi, and allowing the 38 T? v i v nEL ER. mass to ferment for about 2-2 hours, addmg I Wltnesse r CHAIM SHAPIRQ,

Wheat bran, kneading" the mixture into BEEHHARD WA SHAW dough, and drying the same at a temperw 

